Stir together mascarpone, 2 tablespoons raspberry preserves, honey, 1-1/2 teaspoon lemon zest, lemon juice, and vanilla in a medium bowl. Fold in whipped topping until combined. Gently swirl in remaining 1 tablespoon raspberry preserves; set aside.
Our quick no-bake mini angel food cake recipe starts with Hy-Vee Bakery angel food cakes. Simply cut them out with a cookie cutter and then top with a mixture of mascarpone, raspberry preserves, and fresh fruit.
Servings and Ingredients
|½ c. Soiree mascarpone cheese, softened|
|3 tbsp. Hy-Vee red raspberry preserves, divided|
|1 tbsp. Hy-Vee honey|
|1 ½ tsp. lemon zest, plus additional for garnish|
|½ tsp. vanilla extract|
|½ c. Hy-Vee frozen whipped topping, thawed|
|2 (8-oz. each) Hy-Vee Bakery angel food cakes|
|½ c. assorted fruit, such as: berries, pineapple, mango, and/or kiwi|
|Fresh mint, for granish|
|Fresh basil, sliced; for garnish|
Things To Grab
- Medium bowl
- Thin metal spatula or knife
- Serrated knife
- 2-1/2-inch cookie cutters; desired shape
Run a thin, metal spatula or knife around the sides of the cakes in the foil pans; remove cakes from pans. Using a serrated knife, cut each cake loaf horizontally in half. Cut each cake half into 3 portions using desired 2-1/2-inch cookie cutters to create 12 mini cakes.
Spread mascarpone mixture on top of each mini cake. Top with assorted berries and/or fruit. Garnish with mint and/or basil and additional lemon zest, if desired.
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 15mg
- Sodium: 0mg
- Total Carbohydrates: 26g
- Protein: 2g
Hy-Vee Test Kitchen